We had really fallen off “ye olde healthy option wagon” while I was home for the two week yoga pant vacation, so in an effort to right the ship, or should I say wagon, I did some cooking over the weekend to get ready for the work week.
Carrots, onions, red lentils, curry, turmeric, cardamom and veggie broth turn into curried lentil soup. Once cooked down, I hit it with my trusty mix stick and add about a tablespoon of cream right before service. You can make as spicy, or not, as you want.
I had half of a bag of French green beans, that were about a second away from getting schlammy, so I threw them into another pan with lashings of lemon, red pepper flakes and some olive oil. The Hubs was snacking on them off and on, the ultimate compliment… Would be great with some crumbled feta cheese.
Lastly, the darling of the “but it could be steak” delusional hoax, currently front and center on every cooking site and recipe list…behold the roasted cauliflower. I’ve made it hundreds of times, and have never had a leftover, but I was inspired by a half hour with Lidia Bastianich, on Saturday afternoon, and ginned together this “bagna cauda” or “hot bath” of a sauce for the cauliflower featuring lemon, olive oil, capers, bottled artichokes, some onions, garlic and basil. I wasn’t too sure on Saturday, but a couple of days in the fridge got the flavors to settle in nicely.